✎ wiki:recipes:beef:dublin_coddle [JJoelC Wiki]

<h1 class="page-header pb-3 mb-4 mt-5"><svg viewBox="0 0 24 24" xmlns="http://www.w3.org/2000/svg" width="1em" height="1em" role="presentation" class="iconify mr-2"><path d="M13 9h5.5L13 3.5V9M6 2h8l6 6v12a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4c0-1.11.89-2 2-2m9 16v-2H6v2h9m3-4v-2H6v2h12z"/></svg> Dublin coddle</h1>
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<sub>Preheat oven to 300 degrees</sub>
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<p>
Brief summary of the recipe.
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<h3 class="page-header pb-3 mb-4 mt-5">Ingredients</h3>
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<li class="level1"> 6 pork sausages (or bratwurst)</li>
<li class="level1"> 12oz thick cut bacon, sliced into 1 inch pieces</li>
<li class="level1"> 3 pounds russet potatoes, peeled & sliced 1/2" thick</li>
<li class="level1"> 2 large onions, sliced into 1/2" half rings</li>
<li class="level1"> 2 cups chicken broth</li>
<li class="level1"> 2 tablespoons apple cider vinegar</li>
<li class="level1"> 4-5 cloves garlic, minced</li>
<li class="level1"> 1 cup guinness beer (or beef broth)</li>
<li class="level1"> 1/4 cup fresh parsley, minced- plus extra for sprinkling</li>
<li class="level1"> pepper</li>
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<h3 class="page-header pb-3 mb-4 mt-5">Directions</h3>
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<li class="level1"> in a large dutch oven, cook the bacon on medium heat until crispy. remove the bacon using a slotted spoon & drain on paper towels. sear the sausage (or bratwurst) in bacon grease to brown. remove the sausages from the pan to drain with the bacon.</li>
<li class="level1"> remove all but about 1/4 of bacon grease from the pan. add the sliced onion to the pot, & cover. cook for about 7 minutes, stirring once or twice. add in the chicken broth, apple cider vinegar, minced garlic,& a sprinkling of pepper. bring to a boil, then remove from the heat. pour the onion/broth mixture into a separate dish for a moment.</li>
<li class="level1"> layer the sliced potatoes along the bottom of your dutch oven. pour the onion/broth mixture over top. add in 1/2 of the bacon & 1/4 cup of chopped fresh parsley. place the whole sausages on top.</li>
<li class="level1"> cover, cook for 45 minutes. romove from the heat & pour in 1 cup of guinness beer ( or broth). replace the cover & return to the oven for another 45 minutes.</li>
<li class="level1"> top with the remaining bacon & a few more sprink;es of fresh parsley once it's done. serve with crusty bread to sop up the au jus</li>
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